PEACH-CARAMEL UPSIDE DOWN CAKE

A classic Summer dessert and a great way to use all your ripe peaches!

PEACH-CARAMEL UPSIDE DOWN CAKE

Yield: Serves 8

Ingredients:

4  ripe medium-size peaches

1 ¼ cup granulated sugar, divided

1 cup all-purpose flour

¾ teaspoon baking powder

¼ teaspoon ground cinnamon

1/4 teaspoon salt

1 stick unsalted butter (4 ounces), softened

3 large eggs

2 teaspoon grated orange peel

1 teaspoon vanilla extract

Vanilla ice cream or whipped cream, optional

Instructions:

Preheat oven to 350°F. Butter a 9-inch springform pan. Line the bottom of pan with parchment paper. Pit the peaches and cut into slices about 1/2-inch thick. Arrange slices on the bottom of prepared pan. 

Prepare Caramel: Combine 1/2 cup sugar with 1/4 cup water in a small saucepan. Cook over medium-high heat until mixture turns amber, about 10 to 12 minutes. Remove from heat immediately; pour caramel evenly over peaches in pan.

In a medium bowl, combine flour, baking powder, cinnamon and salt. In bowl with mixer fitted with paddle attachment, beat together butter and remaining 3/4 cup sugar until light. Beat in eggs, 1 at a time. Stir in flour mixture, orange peel and vanilla until just mixed. Spread batter evenly over the peaches and caramel.

Bake for 30 minutes, until top is golden brown and cake is set. Remove from oven; place on rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. (If any  peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve with vanilla ice cream or whipped cream.